avo, lime and cucumber cold soup with ‘croutons’

avo, lime and cucumber cold soup with ‘croutons’

avo, lime and cucumber cold soup with croutons

This avo, lime and cucumber cold soup with ‘croutons’ combines the best of hot and cold, and silky smooth and crispy.

  • 30 mins
  • 6-8
  • Easy

INGREDIENTS

FOR THE SOUP

  • 2 avocados, peeled and pitted
  • ½ cucumber
  • juice of 1 lime
  • 1 garlic clove, crushed
  • 30ml tahini (optional)
  • 5ml ground cumin
  • handful coriander, chopped + extra
  • 375ml vegetable stock + extra

FOR THE AVO ‘CROUTONS’

  • 1 avocado, cubed
  • 60ml cake flour
  • 1 egg, beaten
  • 160ml panko or plain dry breadcrumbs
  • sunflower oil, for deep-frying

METHOD

  1. For the soup, blitz together all the ingredients until smooth. Thin out with extra stock to your liking. Season.
  2. For the croutons, cover the avo in seasoned cake flour. Working in batches, dip in egg and then in breadcrumbs to coat. Deep-fry in batches in hot oil for about 1 minute or until golden brown. Drain on paper towels. Serve with soup and extra coriander scattered over.

Health fact: Avocados contain heart-healthy monounsaturated fat, which helps boost good (HDL) cholesterol and lower bad (LDL) cholesterol.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: November, 2018


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